Reduce the acrylamide content in frying potatoes by olive leaves and reduce the toxicity of acrylamide by arginine in rats

ABSTRACT

Acrylamide was determined in some traditionally commercial and homemade Egyptian foods in addition to mother milk. Some additives were used during preparation of home fried potatoes. Fried onions and fried eggplants contained very high amounts of acrylamide. Olive leaves prevented formation of acrylamide in home fried potatoes. Egyptian mother milk contained large quantities of acrylamide [482 microg/L]. Arginine, lysine or valine was administrated into rats without or with acrylamide daily for 35 consecutive days, as antidotes. Two groups of rats were administrated acrylamide and vehicle [control]. Acrylamide decreased the initial weight of rats, serum and brain contents of total proteins, albumin and glutathione in addition to lactate dehydrogenase activity, while malonaldehyde content, glutathione-Stransferase, superoxide dismutase and lysosomal enzymes activities [Acid phosphatase, N-acety-beta-galactosidase and beta galactosidase] were increased comparing to control. Histopathological studies showed also a great damage in brain by acrylamide. Arginine ameliorated the harmful effects of acrylamide to great extent followed by lysine to lesser extent